SOUTHERN SMOTHERED PORK CHOPS
Southern Smothered Pork Chops are a staple of southern cooking. Whether it's Cajun, Creole, Deep South, or Low Country, everyone has their own distinct recipe and way of smotherin' down some pork chops.
Now these Southern Smothered Pork Chops is all about the Smotherin'! And you can fix them anyway you like, it's all in how long you cook that Roux down. This is an easy recipe and once you get the hang of it you will be cookin' them all the time!
INGREDIENTS:
- 4-6 Bone-In Pork Chops
- 1 Tablespoon Gunpowder Original Poultry Seasoning
- 1 Teaspoon Gunpowder Original Cajun Seasoning
- 1/8 cup Red Wine or Bourbon
- 2 Tablespoons Butter (1/4 Stick)
- 2 Tablespoons Flour
- 1 Cup Sliced Mushrooms
- 1 Lg Onion, Julienne
- 5 Cloves Garlic, Chopped
- 2 Cups Chicken Stock
- 1/4 Cup Heavy Cream or Buttermilk
This is a one skillet recipe, so very little clean up involved. What ya wanna do is brown the pork chops, seasoned with the Poultry Seasoning, in a cast iron skillet on both sides in a little oil, just enough oil to shine the cast iron pan up. Once brown, remove them and add the onions, mushrooms, and garlic. Cook about 5 minutes or so until the onions begin turning tender.
Now add the Red Wine or Bourbon to the pan, and scrap the bottom of the skillet to get them good bits up, that's the flavor! Cook a few minutes to reduce the liquid in the skillet. Remember when using alcohol in a skillet it can flame up on ya, so keep them eyebrows out the way. Remove the vegetables and put them with the pork chops on the side. Now you can add the butter and melt it on down. Then add the flour.
Cook the Roux to which ever flavor you want, blonde, caramel, or dark. Either will work but we prefer the dark here! Or for something really nice, skip the Roux and just use Demi Glace if you have it laying around. Once that Roux is right where you want it, add the Chicken stock to the pan. If you are using Demi Glace, skip the Chicken Stock. Go ahead and that Heavy Cream or Buttermilk and Cajun Seasoning in now too. Cook about 5 minutes and add the vegetables and pork back to the pan.
Cook on to stove top, or stick it in the oven for 15 to 20 minutes or so. Make sure when you cookin it down to keep them pork chops coated in that gravy. Now all you got to do is serve em up! A bed of rice or mashed potatoes goes very well with it! Enjoy!